Creole Jambalaya with Shrimp, Chicken, and Sausage
This authentic Creole jambalaya recipe layers shrimp, chicken, and smoky sausage with the holy trinity and Creole seasoning for a bold, one-pot New Orleans classic.
A One-Pot New Orleans Classic
There are few dishes that capture the soul of Louisiana cooking quite like a steaming pot of Creole jambalaya. This version brings together tender chicken, smoky andouille sausage, and plump shrimp, all simmered with rice in a rich, spice-forward tomato base. If you have ever wondered how to make shrimp jambalaya that tastes like it came straight from a French Quarter kitchen, this is the recipe to bookmark.
Unlike Cajun jambalaya, which skips the tomatoes entirely, this authentic Creole shrimp and sausage jambalaya recipe leans into that classic red color and tangy depth. It is a one-pot wonder, which means less cleanup and more time enjoying the meal with people you love.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy-bottomed Dutch oven distributes heat evenly so the rice cooks through without scorching, and a good quality Creole seasoning blend saves you from having to measure out a dozen individual spices. These are the products that genuinely help this recipe shine:
Building the Flavor Base
Every great jambalaya starts with the holy trinity, onion, celery, and green bell pepper. This aromatic trio is the backbone of Creole and Cajun cooking, much like mirepoix is to French cuisine. Cooking it low and slow in the rendered fat from the sausage and chicken infuses every grain of rice with flavor from the very first bite.
From there, garlic, smoked paprika, and a generous spoonful of Creole seasoning jambalaya blend go in to build layers of warmth and smokiness. Don't rush this step. Letting the spices toast briefly in the pot wakes up their oils and makes the whole dish taste more vibrant.
Chef's Tip: Taste your Creole seasoning blend before adding it. Brands vary widely in saltiness, so adjust your added salt accordingly to avoid an overly salty pot.
Why This Jambalaya Recipe Works
This jambalaya recipe with sausage and shrimp is designed to keep every protein perfectly cooked. The sausage and chicken go in early, since they benefit from a longer simmer alongside the rice. The shrimp, on the other hand, cook fast and can turn rubbery if added too soon, so they get nestled in during the final few minutes. The result is juicy chicken, deeply savory sausage, and shrimp that stay tender and sweet.
This approach makes it one of the easier easy shrimp and sausage jambalaya recipes to pull off on a weeknight, while still delivering the kind of bold, layered flavor you would expect from a restaurant version.
Ready to make it? Here is the full step-by-step recipe:
Creole Jambalaya with Shrimp, Chicken, and Sausage
This authentic Creole jambalaya recipe layers shrimp, chicken, and smoky sausage with the holy trinity and Creole seasoning for a bold, one-pot New Orleans classic.
Ingredients
- 3/4 lb andouille sausage, sliced into rounds
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 1 lb large shrimp, peeled and deveined
- 1 yellow onion, diced, part of the holy trinity
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 3 cups chicken stock, low sodium
- 2 tbsp Creole seasoning, plus extra to taste
- 1 tsp smoked paprika
- 2 bay leaves
- 2 tbsp olive oil, for browning
- 3 green onions, sliced, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
- 1 tsp hot sauce, optional, to taste
Instruction
Season the chicken pieces and shrimp separately with a pinch of Creole seasoning each; set the shrimp aside in the fridge until needed.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the andouille sausage for 3 to 4 minutes, then remove and set aside.
In the same pot, brown the chicken pieces on all sides, about 5 minutes. Remove and set aside with the sausage.
Add the onion, bell pepper, and celery (the holy trinity) to the pot. Cook for 5 to 6 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the Creole seasoning and smoked paprika, stirring to toast the spices for about 30 seconds.
Pour in the diced tomatoes with their juices, then add the chicken stock and bay leaves. Stir well and bring to a simmer.
Return the sausage and chicken to the pot, then stir in the rice until evenly distributed.
Cover, reduce heat to low, and simmer for 20 to 25 minutes, until the rice is tender and most of the liquid is absorbed.
Nestle the shrimp into the rice, cover again, and cook for 5 to 7 more minutes until the shrimp turn pink and opaque.
Remove the bay leaves, fluff the jambalaya with a fork, and taste for seasoning, adding more Creole seasoning or hot sauce as needed.
Garnish with sliced green onions and chopped parsley before serving.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Notes
Serving and Storage Tips
Jambalaya is a complete meal on its own, but it pairs beautifully with:
- A side of crusty French bread for soaking up the sauce
- A simple green salad with a tangy vinaigrette
- A wedge of cornbread for a true Southern spread
Leftovers store well in the fridge for up to four days, and honestly, the flavor often deepens overnight as the rice continues to soak up the spiced broth. When reheating, add a splash of chicken stock to bring back the moisture, and warm it gently so the shrimp don't overcook.
Chef's Tip: If you are doubling this recipe for a crowd, cook the rice portion in batches or use a wider pot. Overcrowding can lead to unevenly cooked rice at the bottom of the pot.
A Few Variations to Try
Once you've mastered the base recipe, it's easy to make it your own. Some cooks like to stir in a spoonful of tomato paste for extra depth, while others swap in okra for a thicker, stew-like texture reminiscent of gumbo. If you love heat, a dash of cayenne or extra hot sauce at the table lets everyone customize their bowl.
However you serve it, this shrimp and chicken jambalaya recipe is the kind of dish that turns a regular dinner into something worth gathering around the table for. Once you taste that first spoonful of smoky, spiced rice loaded with tender proteins, it is easy to see why jambalaya has remained a Louisiana favorite for generations.
